Balsamic Dijon Vinaigrette

This is more than a salad dressing. The effect is intended to be complex. Done right you should notice a series of transitions as the vinegars, oil, and herbs each make their own contribution to the flavor. A good balloon whisk will make short work of the emulsion formation. It takes me about a minute to get this to look right and I don't have to clean the blender!

2/3 cup extra-virgin olive oil
3 tbs balsamic vinegar
1/3 cup red-wine vinegar
2 tsp dijon mustard
1 tsp italian herb blend
1 tsp basil
1 tsp chicken stock base (optional)
1/2 tsp garlic powder (optional)
7 grinds black pepper

Whisk the oil and vinegars together until the mix is opaque and has taken a more creamy body. Add mustard. Add the chicken stock base, finely ground herbs, and pepper. Whisk to incorporate. Properly blended this should stay blended for some time due to the mustard's emulsifying action, but feel free to give it a whisk right before using to smooth it out.

Comments

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